Kolegium Nauk Medycznych / College of Medical Sciences

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Browsing Kolegium Nauk Medycznych / College of Medical Sciences by Subject "diet"

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    Obesity and IL-21, IL-22, IL-23 in low-grade inflammation. Can they be manipulated by nutrition and stimulants?
    (2025) Polak-Szczybyło, Ewelina; Tabarkiewicz, Jacek
    Background: The IL-21, IL-22, and IL-23 are screened evaluated most often in patients with autoimmune or inflammatory diseases. There is a paucity of research focused on these cytokines in the obesity and its associated low-grade inflammation. Methods: The concentrations of IL-21, IL-22, and IL-23 Serum were analysed in serum samples from of obese 84 obese subjects were analysed for the concetrations of IL-21, IL-22, and IL-23. In addition, each respondent of them had to complete the nutrition questionnaire and diary. Body composition analysis was performed using the bioimpedance method. Results: The level of IL-23 was negatively correlated statistically associated with the BMI value. Alcohol consumption decreases the level of IL-21 and Tobacco smoking increases the level of IL-21 and IL-23. People who practice sports have higher IL-23 levels than people those who do not. practice sports. Dietary factors such as the amount and type of carbohydrates in diet, the glycaemic index, the frequency of consumption of complex carbohydrates (wholemeal pasta), fast-foods, cottage cheese, eggs and fish affect the mentioned interleukins. Also the level of retinol, niacyne, ryboflavine, omega-3 and beta-carotene in diet influence the level of tested cytokines. Conclusion: In obese individuals without autoimmune diseases, reduced levels of IL-23 occur. IL-21, 22 and 23 may be influenced by lifestyle factors, ege.g., addictions, physical activity, frequency of consumption of particular product groups, and the content of nutrients in the diet.
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    The influence of dietary preferences of obese people on the degree of obesity and body composition
    (2025) Polak-Szczybyło, Ewelina; Tabarkiewicz, Jacek
    Background: Obesity is a problem that affects people of all ages. According to WHO data, compared to 1975, the number of people with excessive body weight has tripled. A factor that makes solving the problem difficult is the number of causes that can contribute to the development of obesity, one of which is the dietary choices of obese people. Methods: Among 84 patients with body mass index (BMI) equal to or higher than 30 kg/m2, height measurements and body composition analysis were performed using the bioelectrical impedance method (BIA) were performed. Each respondent completed a questionnaire containing a standardised FFQ-6 survey examining the frequency of consumption of particular food groups. Additionally, respondents had to complete a three-day food diary from which their nutritional intake was calculated. Results: Subjects preferred foods high in saturated fat and cholesterol and high in salt and sodium. Both of these aspects are related to the choices of respondents who most often consumed products such as processed meat (cold cuts, frankfurters, sausages). Additionally, the diet of obese people was characterised by a high content of simple sugars and too little dietary fibre due to the frequent consumption of white bread. Despite daily consumption of fruits and vegetables, the diet was low in fiber, folic acid, and minerals (magnesium, potassium, calcium, selenium, and iodine). Body composition was positively influenced by frequent consumption of oat flakes, rye flakes, barley flakes, vegetables, fruits, poultry, milk, lactose, omega 3, folates, copper, calcium, magnesium, selenium and iodine. Frequent consumption of sweet carbonated beverages, cheese, salt, sodium, alcohol, GI, starch, and vitamin B3 resulted in an increase in parameters associated with obesity. Conclusion: Dietary preferences affect not only body weight and BMI but also body composition, e.g., fat mass, fat-free mass, muscle mass, total body water, and visceral fat. Both the frequency of consumption of the food groups and the amount of nutrients in the diet are important in shaping body composition.